​If you are throwing a party, pressed for time, want to stretch a small amount of meat, then these croquettes are the perfect solution. They are appealing to the eye, delicious, a hit and a crowd pleaser. I remember making these for a special occasion and everyone enjoyed them. A friend kept whispering in my ears "I loved the croquettes". The mixture can be prepared ahead, shaped and refrigerated with shallow-frying done at the last minute. They can be served as an appetizer or with the main meal.

The ground meat is cooked with spices, strained through a sieve to drain off any excess fat. Then, mixed in with riced boiled potatoes, shaped into oval cylindrical croquettes, dipped into beaten eggs, coated with breadcrumbs and shallow-fried. Unlike potato chops, these croquettes are much easier to make with both the meat and potatoes combined together. The meat flavoured with the fresh ingredients, spices and a touch of vinegar together with the moist and soft texture of the potatoes contributes to the deliciousness of these croquettes, making them irresistible and tempting.

Method:Pressure cook potatoes with salt and water until tender. Drain out the water, peel potatoes and pass them through a ricer. Set aside.

In a skillet, brown the meat with no oil and keep it ready.

Heat oil in a pan, add onion and sauté till light brown. Then add green chillies, garlic, ginger and fry for few seconds. Add the spice powders and sauté for few seconds. Stir in the mince, water, vinegar and bouillon cube. Cover and cook on medium heat until the liquid is completely absorbed. Sprinkle mint and coriander leaves. Check for seasoning and add salt.

Strain meat mixture using a sieve over a bowl to drain off any excess fat.

Once meat mixture has been completely drained and cooled, mix in the riced potatoes and taste for seasoning. Form mixture into cylindrical-shaped rolls. Dip each roll in beaten egg and then coat with breadcrumbs. Shallow fry on all sides until golden brown. Drain on absorbent paper towels.

Serve hot as appetizer or with the main meal.

Note:

Ground beef was used, which can be substituted with lamb or chicken.

Once shaped, croquettes can be refrigerated to firm up. Just before serving, dipped into beaten egg, dredged with breadcrumbs and shallow-fried.